Cherry and almond loaf
- June 2005
- Serves 10
- Takes 20 mins to make and 50 min to bake
This delectable, moist cherry tea loaf will keep for up to a week in a cake tin. Alternatively, wrap in a plastic bag and freeze for up to three months, either whole or cut into slices.
You can try this classic combination of flavours in a cherry and almond tart, too.
- 22.1g (9.2g saturated)
- 47.9g (36.5g sugar)
Leave out the almond paste if you prefer a plainer cake, and feel free to use undyed cherries or a mix of dried cranberries, blueberries and cherries.
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